Wednesday, March 24, 2010

Mac and cheese with chicken broth

1 lb macaroni
1/4 cup butter
3 tbsp flour
2 cups chicken broth
1 cup heavy cream
1 cup Shredded Fontina cheese
1 cup Shreeded Gruyere cheese
1/4 cup Breadcrumbs
a bit Parmesan, blue cheese, etc
1.Grate all your cheese or( buy pre graded package)and get the macaroni boiling.
2.Stop the macaroni while it is still undercooked.
3.White sauce: melt the butter, mix in the flour.
4.Mix a bit of chicken broth slowly until it is mashed-potato-like.
5.Very slowly add the rest of chicken broth, keeping the sauce white, and boil.
6.Mix in the heavy cream, and boil.
7.Then gradually mix in the cheeses and keep it bubbling.
8.Mix macaroni into the sauce, and put into a casserole dish.
9.Sprinkle breadcrumbs and other seasoning as desired.
10.Bake until browned (400, 20 minutes).

"Green's Chocolate Babka" , finest pre-packed pastry i ever tried.

If you happen to be in the East Village area, you might want to give Moishe's on 2nd Ave (between 6th & 7th I believe) a try. It's an authentic Jewish bakery so it's closed for Sabbatz Friday evenings. The old baker there looks to be pushing 90, but he bakes up some fine babka (two types: chocolate & cinnamon). I think it's about $6 for a good sized loaf. By the way, Moishe's hamentashen (my personal fav) is among the best I have found in the city, buttery shortbread and chockful of yummy fruit filling.
but if you are living in Washington DC area ,it is almost impossible to find home made freshly baked babka so this means go to the nearest WHOLEFOOD ....I picked up a loaf of Green's Chocolate Babka the other day at WHOLEFOOD and I must say it is really, really good. You get a hefty 22oz. loaf for $6.99 and it is a solid deal. Very dense texture, moist, and so loaded with dark chocolate that it should more than satisfy any chocoholic's craving. Two very enthusiastic thumbs up for Green's!

Give "Salsify" A Chance

you like mashed potato but you know mashed potato has killer amount carb,why don t you make a great mashed salsify,trust me better taste and no guilt factor :)

1 lb salsify
cream or milk
Freshly ground pepper
Chopped parsely or chives

peel your roots and cut about a 1/4 " slices put them in water and lemopn juice mixture for about 10 minutes,then transfer your roots into the sauce pan along with cream and brin to boil,keep boil'ytil tender,add butter,salt and peper and garlic if you want,and mashe it.fold in chives or parsley

fool proof POPOVERS

1 tablespoon unsalted butter, melted and cooled, plus 1 teaspoon room temperature for pan
4 3/4 ounces all-purpose flour, approximately 1 cup
1 1/2 teaspoons kosher salt
2 large eggs, room temperature ( put your eggs in a pot filled with luke warm water about 10 min)
1 cup whole milk, room temperature
Preheat oven to 400 degrees F.

Grease a 6-muffin pan brushed with very soft butter and dust with flour(put 1 tbsp flour each pan and coat it,dump excess amount flour to the sink)

Place all of the ingredients into a food processor or blender and process for 30 seconds. Divide the batter evenly between the cups of the popover pan, each should be about 1/3 to 1/2 full. Bake on the middle rack of the oven for 40 minutes.Do not open your oven door other wise your popovers will collapse Remove the popovers to a cooling rack and pierce each in the top with a knife to allow steam to escape.
you can store the batter 2 days in fridge.

Why we should shop at waterfront fish market?

You don't have to drive all the way up to the Cantler's in Annapolis all this time to buy fresh fish,and pls don't buy sea food from Safeway or Whole foods when you can get great crab and fresh fish around the corner in our very own Water front.

The waterfront fish market is a great place to get all sorta seafood. But I am always on a mission to get crabs from here. You can go to any one of the stands and get dozen of crabs (small: $13/dozen, med: $18/dozen, large: $28/dozen, extra large: $45?/dozen). They also cook the crab for you for $5.

Walk around and check out all the prices first. They don't really have a sitting area to eat, but they do have a lot of cooked seafood and raw oysters. It's challenging to eat while standing. Also they have a cleaning station on SW corner,they can clean your fish for you for $3.

Parking was sorta a crazy on a Sunday afternoon,but who cares,this is a true fish market for true seafood enthusiasts.

if you are living between Adams Morgan and Columbia Heights,skip the Giant or Safeway go to the BESTWAY

I am lucky enough to live two block from this market. For a place with 7 aisles, it's got just about everything you need.and extremly budget friendly. Cheap meat, fish(but for fish go to the fish market pls), a decent produce selection, tons of handmade tortillas, beer (including Bud minis), wine (lots of Malbecs). They have lots of latin and asian specialty products, which thrills me as a latinophile. When I was craving empanadas, they had frozen dough discos. When I was craving fried yuca, they had the tuber. When I was craving pig's feet.... ok well I've never craved pig trotters, but for the record, they have them.They have tamarind pods and great soda selections.Even they have salsify too :)

They have a pretty decent selection of spices,and spices are way cheapper than Safeway or Giant,all kind of cereals, even some organic foods.. If you're making some fancy recipe, they probably won't have everything you need, I do stop by Whole Foodsor Harris Teeter from time to time to fill in the blanks. The Service is always friendly and quick. No wonder people pilgrimage to Bestway from the suburbs, stealing local's parking spots.

Italian Cured Meats

Cured Meat Region(s) Meat(s) Characteristics
Baldonazzi Trentino-
Alto Adige Pork Sweet-and-sour blood sausage featuring chestnut flour, walnuts, raisins, lard, and nutmeg.
Bale d'Aso Piedmont Pork Delicate boiling sausage.
Biroldo or Buristo or Sanguinaccio Tuscany Pork Sweet blood pudding with pine nuts, spices, and (sometimes) raisins.
Bisecon Piedmont Pork A cross between head cheese and sausage.
Bocconcini di Daino Umbria Buck Mildly gamy tiny sausages.
Bondiola The Veneto Pork Sausages best boiled slowly.
Bondiola Affumicata The Veneto Pork Smoked sausage.
Bondiola d'Adria The Veneto Pork and veal Pork and veal sausage with red wine, aged at least 4 months.
Bondiola di Treviso The Veneto Pork Both lean and fatty parts of the pig, including the rind and head, as well as a piece of salted tongue, are used to make this sausage.
Boudin Val d'Aosta Pork A blood sausage flavored with mashed potatoes or boiled beets, lard, and spices; boiled, then sliced and baked with potatoes and butter.
Bresaola Lombardy Beef or horse Made in the Valtellina from prized cuts of beef (or, more rarely, horse) which are salted and spiced, then hung to dry; sometimes smoked.
Bresaola dell'Ossola Piedmont Veal Bresaola flavored with white wine, cinnamon, cloves, thyme, rosemary, bay leaves, and sugar.
Bresaola di Cervo Friuli-
Venezia Giulia Venison Intensely red Bresaola, firm and slightly sweet.
Budellaccio di Norcia Umbria Pork Sausage flavored with salt, pepper, and fennel seeds, dried by the hearth and grilled.
Cacciatori or Bastardelli Lombardy Pork and beef Salami made from pork and Bresaola trimmings.
Cacciatorino Piedmont Pork The Little Hunter's Sausage; small salami created for hunters who needed a quick energy fix on the hunt.
Capocollo Basilicata/Apulia/
Umbria/Calabria Pork Pork shoulder and neck stuffed into pork bladder, amply spiced; sometimes smoked or conserved in olive oil or flavored with cooked wine.
Cappello da Prete Emilia-Romagna Pork Pork forcemeat enclosed in pork rind, boiled before serving.
Carne di Melezet Piedmont Veal Salted chunks of meat; conserved for months in a savory brine.
Carne Salada Trentino-
Alto Adige Beef "Salted Meat," made by marinating beef in a salt brine with pepper, garlic, bay leaves, rosemary, juniper berries, and white wine for 20 days.
Cervellata Calabrese Calabria Pork Sausage flavored with white wine and chili.
Cervellata Pugliese Apulia Pork with the possible addition of veal Sausage made of pork, or pork and veal; flavored with cooked wine and fennel seeds, often grilled.
Cervellatina Campania Pork Salami made from lean and fat meat, cut with a knife and spiced with chili.
Ciauscolo or Ciavuscolo Umbria/
The Marches Pork A soft, spreadable pâté-like smoked pork sausage, often spiked with garlic and vino cotto.
Coiga Trentino-
Alto Adige Pork Smoked sausage featuring the lowly but economical turnip.
Coppa Emilia-Romagna Pork A specialty of Piacenza, made from the top part of the pig's neck, which is dry-salted, spiced, stuffed into casings, air-dried, and aged for 6 months.
Coppa di Ascoli Piceno The Marches Pork Boiled salami made from humble parts of the pig, spiced with cinnamon and nutmeg, studded with pistachios.
Coppa Umbra Umbria Pork A head cheese flavored with orange zest.
Coppiette Tuscany Boar or beef Dried salami-like bars of wild boar or beef from the Maremma.
Coppiette Ciociare Latium Pork Initially made of horse and now of pork, these strips of spiced and seasoned meat are sold coupled, hanging from a string.
Corallina di Norcia Umbria Pork A salami of finely ground pork mixed with cubes of pork fat, scented with garlic, sometimes smoked over juniper wood and aged up to 5 months.
Cotechino Lombardy/
Emilia-Romagna Pork Cremona's famous pork sausage, typically boiled and served with lentils to ring in the New Year; artisanal producers still flavor the forcemeat with vanilla. This rich sausage needs to be slowly simmered for hours.
Cotechino di San Leo The Marches Pork Made according to a secret recipe, this thick boiled sausage is generously seasoned with cloves, nutmeg, cinnamon, and black pepper.
Cotecotto Lombardy Beef and pork Sausage from the Valtellina;, best poached in the water used for boiling chestnuts.
Culatello di Zibello Emilia-Romagna Pork Made from the most prized portion of the ham, the "heart of Prosciutto," pear-shaped Culatello is rubbed with wine and pepper, aged in well-ventilated rooms for 10 months to 1 year, and delicate in flavor.
Fegato Dolce Abruzzo Pork Pork liver in casings; flavored with honey.
Fegato Pazzo Abruzzo Pork Pork liver in casings; flavored with chili.
Fiaschetta Aquilana Abruzzo Pork Smoked salami.
Filetto Baciato Piedmont Pork "The Kissed Filet," a soft salami wrapped around a cured pork filet.
Finocchiona Tuscany Pork An imposing salami spiced with wild fennel seeds (finocchio selvatico in Italian), aged 6 months to 1 year.
Fiocco di Daino Umbria Buck Intensely red and mildly gamy cured buck tenderloins.
Guanciale Latium Pork The meat from the cheek and throat of a pig is salted, rubbed with pepper, and aged; less fatty than Pancetta, which is made from the belly of a pig, it is cooked in pasta sauces, with vegetables, and more.
Kaminwürz Trentino-
Alto Adige Beef and pork Sausage slowly smoked over the fireplace in homes.
Lardo Trentino-
Alto Adige Pork Smoked, salted, or spiced lard, eaten as an antipasto.
Lardo di Cavour Piedmont Pork Subtle lard, especially delicious when perfumed with rosemary.
Lardo di Colonnata Tuscany Pork Lard aged near marble quarries in the town of Colonnata, placed in a salt brine in marble tubs after being rubbed with spices. Eaten raw on bread and focaccia.
Lardo di Saint Arnad Val d'Aosta Pork A creamy, pearl-colored lard from the town of Saint Arnad; best eaten thinly sliced with whole wheat bread slathered with mountain honey.
Lonza Abruzzo Pork Sausage from the shoulder and neck of the pig; spiced, salted, and hung to dry, aged for a minimum of 2 months. Called Capocollo elsewhere.
Lucanica Basilicata Pork Sausage praised by Cicero and Martial in the days of ancient Rome, flavored with sweet and spicy pepper, fennel seeds, and black pepper; eaten grilled or roasted, or raw if smoked.
Luganega The Veneto Pork with the possible addition of chicken livers Treviso's famed pork sausage, whose recipe was codified in 1300. Some is made with pounded Pancetta and a mixture of pepper, cinnamon, cloves, nutmeg, mace, and coriander; another is enriched with chicken livers.
Luganiga Lombardy Pork Monza's vanilla-laced sausage.
Marcundela Friuli-
Venezia Giulia Pork Sausage made from the innards, spleen, and fat of the pig; sliced and fried in butter, it is served alongside pasta or frittatas.
Marzapane Piedmont Pork Oddly named garlic- and wine-laced blood sausage made near Novara.
Mazzafegato Umbria/
The Marches Pork Liver sausage; flavored with orange zest, pine nuts, raisins, and sugar when sweet. A must on Carnevale tables.
Mocetta or Motzetta Val d'Aosta Goat, chamois, or beef Salted and aged boneless leg of goat, chamois, or beef; it was once made with wild mountain goats, but they have become a protected species. Similar to Bresaola.
Mortadella di Bologna Emilia-Romagna Pork The real "baloney, whose recipe was developed during the Middle Ages. The real Bolognese version calls only for pork; pistachios, garlic, or truffles are sometimes added for flavor.
Mortadella di Campotosto Abruzzo Pork Finely ground sausage threaded with a wide strip of lard; also called Coglioni di Mulo ("Mule's Balls").
Mortadella di Fegato Lombardy Pork Fatty sausage featuring liver.
Mortadella di Fegato or Mortadella d'Orta or Fidighin Piedmont Pork and beef Sausage featuring pork liver, beef or pork, and white wine or reduced Barbera wine; smoked or unsmoked, meant for boiling.
Mortadella Nostrale Tuscany Pork Sausage spiced with black pepper; aged a little over 1 month.
Mortadella Umbra Umbria Pork From the Val di Nera; like the Mortadella of Abruzzo, it is threaded with a single large strip of lard.
Mortadellina Amatriciana Latium Pork Sausages of finely ground pork threaded with a thick strip of lard; smoked and aged up to 3 months.
Mortandela Trentino-
Alto Adige Pork Minced pork sausage that finds its most elaborate expression in Val di Sole, where it is sprinkled with cornmeal, pressed, and smoked over beechwood and aromatic herbs.
Mostardella Liguria Pork Savory salami best eaten in thick slices; good grilled.
Mulette Molise Pork Molise's version of Capocollo or Coppa, spiced with chili rather than black pepper.
Musetto Friuli-
Venezia Giulia Pork Sausage reminiscent of Cotechino, made from lean and fatty pork meat and usually boiled and eaten with brovade.
'Nduja Calabria Pork Pork meat, lard, liver, and lights are ground together and stuffed into pig's bowels, then spiced with chili and aged up to 1 year; eaten as an antipasto, spread on bread, and incorporated in pasta sauces.
Pampanella di San Martino Molise Pork Small pork chops coated with a chili pepper and garlic paste, roasted, then rubbed with salt and vinegar.
Pancetta or Rigatino Across Italy Pork Fatty meat from the pig's belly, shaped in rectangles or coiled. Essentially it is unsmoked bacon; it is served raw as an antipasto or cooked in numerous dishes.
Pettucce Friuli-
Venezia Giulia Pork Meatballs from the Alta Carnia, macerated with juniper and other mountain herbs, rolled in cornmeal, smoked, and aged.
Porchetta di Ariccia Latium Pork Spit-roasted pork flavored with garlic, pepper, and wild fennel.
Probusto Trentino-
Alto Adige Pork and veal The Italian version of Germany's Frankfurterwürstel, a pork and veal sausage that is stuffed into a mutton casing and smoked over birchwood.
Prosciutto Affumicato Molise Pork Smoked hams rubbed with wine and chili.
Prosciutto Berico-Euganeo The Veneto Pork Pig thighs are salted, pressed lightly, and aged to yield a slightly compact ham.
Prosciutto Cotto Lombardy Pork Baked ham; large thighs are deboned, then cured in a salt brine, massaged, baked, and marketed without curing.
Prosciutto Cotto nel Pane Friuli-
Venezia Giulia Pork Gorizia's ham is wrapped in bread dough and baked until the crust is golden and crisp, then eaten warm or hot, with grated horseradish at Easter.
Prosciutto di Bardotto Tuscany Pork Made from the thigh of a "hybrid" pig (born from the union of a sow and a wild boar); the meat is as flavorful as its father's, and as moist as its mother's, yielding especially succulent hams.
Prosciutto di Basciano Abruzzo Pork Ham that benefits from the fresh mountain breeze of the Gran Sasso; flavored with chili and aged 1 year.
Prosciutto di Bassiano Latium Pork Ham rubbed with a mixture of white wine, garlic, and pepper, aged at least 1 year.
Prosciutto di Bosses Val d'Aosta Pork A ham produced in a small village by the same name on an artisanal level.
Prosciutto di Carpegna The Marches Pork Ham made in the town of Carpegna since the days of ancient Rome; deep pink, with a delicate, sweet flavor, it is salted and aged 14 months.
Prosciutto di Cinghiale Latium/
Tuscany Wild boar An intensely flavorful ham made usually sold with the bristle still on and the hoof still intact.
Prosciutto di Daino Umbria Buck Ham made from buck thighs.
Prosciutto di Guarcino Latium Pork Hams flavored with red wine, lard, chili, and spices; aged up to 16 months.
Prosciutto di Modena Emilia-Romagna Pork Aged near Modena, this pear-shaped ham is salted twice, allowed to rest with its salt rub for 2 months, then rinsed, dried, and aged for 1 year; it has a subtle, barely salty flavor.
Prosciutto di Montefalcone Campania Pork Smoked, chili-laced ham from a mountain village in Alto Sannio.
Prosciutto di Norcia Umbria Pork The most characteristic Umbrian cured meat; large pear-shaped ham, rosy or red, slightly spicy, subjected to a salt cure for 2 to 5 months and then aged a minimum of 1 year.
Prosciutto di Ossola Piedmont Pork Salted ham flavored with aromatic herbs.
Prosciutto di Parma Emilia-Romagna Pork This ham is the ultimate symbol of its region's gastronomy. Round in shape, it is salty yet delicately sweet and aged from 10 to 12 months.
Prosciutto di San Daniele Friuli-
Venezia Giulia Pork The rosy and sweet ham of San Daniele is aged from 15 to 18 months; it is sweeter than the ham from Parma, and is easily recognizable since it is worked with the hoof still attached.
Prosciutto di Sauris Friuli-
Venezia Giulia Pork Smoked ham from the village of Sauris in the Alta Carnia, produced at an altitude of 4,000 feet; aged from 12 to 18 months.
Prosciutto di Val Vigezzo Piedmont Pork Ham aged 40 days, smoked over juniper wood.
Prosciutto Lucano Basilicata Pork Ham made from small pigs raised in the mountains; cured artisanally, spiced with chili, and aged 15 months.
Prosciutto Romano Latium Pork Ham from the province of Rome.
Prosciutto Toscano Tuscany Pork Tuscan ham, smaller and saltier than that from Parma and San Daniele; best cut by hand with a sharp knife.
Rindgeselchtes Trentino-
Alto Adige Beef Smoked beef, most often served thinly sliced as an antipasto or as part of a Bollito Misto.
Salama da Sugo Emilia-Romagna Pork A specialty of Ferrara made with pork meat, tongue, head, liver, cloves, cinnamon, red wine, and brandy, Marsala, or rum; it becomes almost creamy and releases a rich ragù-like sauce when pierced as it cooks.
Salame Brianzolo Lombardy Pork Spiced pork salami.
Salame d'Asino Piedmont Donkey Donkey meat salami.
Salame del Montefeltro The Marches Pork Salami made from the meat of black pigs, spiced with whole black peppercorns.
Salame della Duja Piedmont Pork Salami named after the glass vase in which the it is layered with pork fat to protect it from humidity and to age.
Salame di Cinghiale Umbria Wild boar Salami made from the wild boars that roam Umbria's woods.
Salame di Cremona Lombardy Pork Salami made from prized cuts of pork, belly fat, salt, crushed garlic, and red wine; aged 6 months.
Salame di Daino Umbria Buck Subtly gamy buck salami.
Salame di Fabriano The Marches Pork Salami featuring knife-cut (rather than ground) pork; aged from 2 to 5 months.
Salame di Felino Emilia-Romagna Pork This salami features top-quality ground pork, Pancetta, ground black pepper, and white peppercorns; as it ages for 3 months, it becomes covered with its characteristic white mold.
Salame di Mantova Lombardy Pork Salami made from coarsely ground or knife-cut pork shoulder and belly mixed with trimmings from Prosciutto-making and white wine; aged 3 months and perfect for the grill.
Salame di Pecora Abruzzo Sheep Rare salami from Anversa degli Abruzzi; sweet and delicate.
Salame di Rape Lombardy Pork Salami that includes pork fat, cooked cabbage, and turnips; a specialty of Livigno, where the altitude forbids anything but turnip cultivation.
Salame di Sant'Olcese Liguria Pork and beef Subtle salami flavored with black pepper and garlic.
Salame di Varzi Lombardy Pork Garlic-scented salami.
Salame d'Oca Lombardy Goose Goose salami from Mortara, for eating raw or poaching.
Salame Genovese Liguria Pork and beef Salami made from coarsely ground meat; spiked with white wine.
Salame Milano Lombardy Pork Pork salami laced with cheese and saffron; aged 3 months.
Salame Napoli Campania Pork and veal Smoked salami flavored with orange zest and garlic steeped in wine; sometimes conserved in olive oil or under ashes.
Salame Sant'Angelo Sicily Pork Salami made from finely minced rather than ground top-quality pork meat; stuffed into natural bowels and hung to age.
Salame Toscano Tuscany Pork Salami that is sometimes flavored with garlic.
Salsiccia Calabria Pork Sausage, usually obtained from the shoulder, spiced with chili or red pepper, aged a minimum of 1 month, and braided.
Salsiccia Cruda di Bra Piedmont Veal Spiced sausage, eaten raw, sautéed, or grilled.
Salsiccia di Castrato Lombardy Mutton Rare sausage from the Valcamonica.
Salsiccia di Lecce Apulia Pork and beef Sausage enriched with Pancetta (unsmoked bacon); flavored with white wine, cinnamon, cloves, and lemon zest.
Salsiccia di Monte San Biagio Latium Pork Sausages sometimes conserved in olive oil.
Salsiccia di Polmone Campania Pork Sausage made from pork lights, especially in Apice.
Salsiccia di Rionero Molise Pork Fennel-flavored sausage conserved under a layer of fat.
Salsiccia Pezzente Basilicata Pork Sausage made from minced pork scraps (head, cheek, lights, liver, and nerves), generously spiced and flavored with garlic; grilled and eaten on toasted bread, in soups, or over polenta.
Salsiccia Sarda Sardinia Pork Sausage made from coarsely ground pork shoulder and belly; it is flavored with salt, pepper, and garlic, with the possible addition of chili and other spices, then stuffed into a casing, formed into a horseshoe shape, and aged at least 3 weeks. Sometimes smoked, it is grilled when fairly young or eaten raw when aged long enough.
Salsiccia Stufata Molise Pork Cooked sausage that may include pork liver.
Sanguinacci Sardinia Pork Pork blood sausage featuring sugar, raisins, herbs like thyme and mint, Pecorino, chopped boiled chard, and more. Often spread on pane carasau, because they are soft even after boiling.
Sanguinaccio di Lecce Apulia Pork Blood and brain sausage; typically eaten boiled or grilled.
Sanguinati Molise Pork Blood pudding scented with raisins, orange zest, parsley, chili, and garlic.
Scammarita Latium Pork Loin flavored with garlic and pepper; tied like a salami and aged.
Scodeghini Trentino-
Alto Adige Pork Humble salami that makes use of all the parts of the pig that couldn't be incorporated in other preparations, including the skin and cheeks.
Soppressa del Pasubio The Veneto Pork Ground pork salami flavored with garlic steeped in red wine, aged 1 year; potatoes and chestnuts form the basis of the diet of pigs raised on the slopes of the Pasubio, so their meat acquires an unmistakable taste.
Soppressata Molise/
Calabria Pork Salami from lean pork meat and pork fat (preferably from small black pigs). The meat is cut by knife rather than ground, then spiced, stuffed into casings, and pressed under a weight to obtain its characteristic flattened shape (hence the name). Traditionally hung near the hearth to age and acquire a delicate smoky aroma. Sometimes conserved in olive oil or lard; may contain pork blood or ground sweet peppers for a brighter red color.
Soppressata di Fabriano The Marches Pork Salami made of finely ground lean meat and strips of lard;, dried over a fire 3 to 4 days.
Soppressata or Testa in Cassetta or Mallegato Tuscany Pork Noble and humble cuts of pork, including the head and cartilage, are ground, spiced, stuffed into casings, and pressed under weights, then hung to age.
Spalla Cotta di San Secondo Emilia-Romagna Pork The cured pork shoulder Giuseppe Verdi loved; aged from 2 to 3 months, smoked or unsmoked.
Speck Trentino-
Alto Adige Pork Rosy smoked ham made from the best pig thighs which are dry-salted and aged from 5 to 6 months.
Speck Quadrato or Peze Enfumegade Trentino-
Alto Adige Pork Square smoked ham made from the best parts of the back of the pig, which are hung to smoke over beech and juniper wood.
Strinù Lombardy Beef and pork Sausage flavored with wine, garlic, cloves, cinnamon, nutmeg, and pepper; made in the Valcamonica.
Su Zurette Sardinia Lamb or sheep Blood sausage flavored with mint and Pecorino. Often spread on pane carasau, because they are soft even after boiling.
Testa in Cassetta Liguria Pork Delicately flavored, fatty head cheese.
Teutenne or Tetette or Tetin Val d'Aosta Beef Salted cow udder flavored with sage and garlic, aged briefly.
Tzemesada or Mesada Val d'Aosta Beef A fresh version of Mocetta, with a softer texture.
Ventricina Molisana Abruzzo/
Molise Pork Spreadable pork sausage similar to Ciauscolo; flavored with chili.
Ventricina Vastese Abruzzo Pork Pork salami spiced with chili and wild fennel; aged at least 3 months.
Violino Lombardy Sheep, goat, or chamois This ham earned its name because of the way it is held against the shoulder as it is sliced.
Zampitti Apulia Pork, beef, and lamb Long sausages made meat trimmings; often flavored with grated Pecorino or fennel seeds and best on the grill.
Zampone Emilia-Romagna Pork Pork meat, head, and rind stuffed into the skin of the pig's hoof; a specialty of Modena.

east west grill Clarendon

2721 Wilson Blvd
Arlington, VA 22201

(703) 312-4888

An Indian friend took me to East West Grill few weeks ago ,a classic ethnic kabob dive and modest store facade sticks out against the modern, commercialized neighborhood. But despite it's appearance, East West Grill makes some excellent Kabobs.

The meat is Halal, which may not translate to a higher quality but may translate "KOSHER". I had the lamb chops and it was cooked to the perfection,very flavorful, moist, and tender. This is a pakastani owned restaurant, which means the naan little bit drier than it's Indian cousins.
Definitely give it a try- it's great on your wallet and your taste buds.

(This place reminds me of Mehran in Foggy Bottom)

pasta bolognese

1 lb. ground beef
1 lb. ground veal or lamb
1 tablespoon olive oil
1 tablespoon butter
1 large onion, chopped
4 - 6 cloves of garlic....depending on your love for garlic and how much your family can stand
1/4 cup red wine
2 carrots, peeled and sliced
1 16 oz. can whole tomatoes with/ juice
salt & pepper to taste
1 pound penne pasta
Parmesan cheese for grating on top

1.In a large sauce pot, brown the chopped beef and (veal or lamb), drain fat and reserve meat for later.
2.In the same pot, sauté onion and garlic in the olive oil & butter until the onions are translucent.
3.Deglaze the pan with wine and reduce by half.
4.Puree the whole tomatoes and add them to the pot along with the sliced carrots and reserved meat.
5.Simmer for about 1 1/2 hours. (If the sauce become too dry add a little water or chicken stock)
6.Salt and Pepper to taste.
7.In a big pot of salted boiling water, cook pasta al dente.
8.Serve sauce over pasta with grated cheese.

ok this recipe is big , but you can easily freeze it ,personally i freeze one cup recipe inside a individual ziplock bags,whenever i need them i can use it,in freezer it's good about 8-10 months.

Friday, September 25, 2009

Too many pie to taste,and very little time.

Yes,there are millions of different type of pies out there,and i like most of 'em,but esp one pie really takes me to the gastronomic orgasm : Apple Raisin Pumpkin Pie

1 unbaked 9" deep-dish pie crust
1 cup raisins
1 (10-ounce) jar sweetened applesauce
1/3 cup packed brown sugar
1/2 teaspoon ground ginger
1 teaspoon cinnamon
1/2 teaspoon nutmeg
1/4 teaspoon salt
3/4 can (10-ounce) pumpkin
1/2 cup evaporated milk
2 large eggs, beaten
whipped cream for garnish
Pre-heat oven to 400 F. Bake empty pie crust for about 10 minutes. Remove from oven and sprinkle raisins in the bottom of the crust and let it cool down, then spread applesauce over raisins. In a medium mixing bowl, stir together sugar, spices and salt. Stir in pumpkin, eggs, and milk. Pour mixture into pie crust. Bake below center of oven for 40 minutes or until set, or until a knife inserted in center comes out clean. Cool to warm temperature to serve.

Monday, September 21, 2009

Portuguese Fisherman's Soup

Great soup for fall ,ok today is may be little warm for soup but believe me next week will be great for eating this hearty soup with toasted bread.Looks like a lot of job to make this great peasant dish but mostly spices

2 red potatoes, cut into eighths
1 medium carrot, peeled and chopped
1/2 onion, chopped
2 ounces linguica, chorizo OR reduced-fat kielbasa, sliced (or any kind of cured meat)
2 garlic cloves, minced
1/2 pound tomatoes, chopped
1 (8-ounce) bottle clam juice
1/2 cup dry white wine
1/2 teaspoon saffron threads, crushed (you can find chep sahhron at Safeway)
1/4 teaspoon dried oregano
1/4 teaspoon cayenne pepper
8 littleneck clams, scrubbed
8 mussels, scrubbed and debearded
1/4 pound medium shrimp, peeled and deveined
1/4 pound cod fillet (kinda hard to find cod,you can use any kind of fillet fish except salmon or tuna)
1/4 pound sea scallops
1 tablespoon chopped fresh parsley

Spray an 8-quart saucepan with nonstick cooking spray and set over medium heat. Add potatoes, carrots, onion, linguica and garlic; saute until onion begins to soften, about 6 minutes. Stir in tomatoes, clam juice, wine, saffron, oregano and cayenne; bring to a boil. Cover, reduce heat and simmer 15 minutes. Add clams and simmer, covered, 3 minutes.

Stir in mussels, cover and simmer 3 minutes more. Discard any clams or mussels that don't open. Add shrimp, cod and scallops; cook until shrimp are pink and no longer opaque, about 5 minutes

Thursday, September 17, 2009

A Unique Turkish and Balkan Beverage

Boza is a fermented bulgur drink which is quite popular in Turkey. Even though it is mostly consumed in winter, I see no reason why it would not be enjoyed in summer days, either.

Boza is very popular drink in Turkey also many Balkan countries and some Middle Eastern countries enjoy it and turns out they even serve it at breakfast in Bulgaria.
It was once prohibited in the Ottoman Empire time, since it contains 2%- 6 % alcohol. This percentage heavily depends on the length of the fermentation period (more wait,more booze), the sugar amount and the heat of the room it has been fermented.

From what I know, it can be made with corn, bulgur, millet … possibly any grain you can think about. So far I have made only with bulgur and turned out great,of course according to my GF,boza is one of the most disgusting drink ever, pls ignore her:)

Maybe I should leave the history behind this drink to the famous Vefa Bozacısı of İstanbul (Anthony Bourdain was there 3 weeks ago and show will be on TV February). Here is a little quote from them explaining the drink itself in short:

Boza is a fermented bulgur refreshment with addition of water and sugar. It contains vitamin A and four types of vitamin B as well as vitamins C and E. During fermentation, Boza produces lactic acid. This type of acid which is rarely found in food products helps digestion and also recommended for its milk-producing property for pregnant women and for sportsman as a valuable source of vitamin. Also it was very effective in the cholera treatment during late 18th and early 19th century.

For 5 – 6 cups

1 cup bulgur ( ½ cup bulgur + ½ cup rice can be used as well)
1 cup sugar
8 – 9 cups of water
1 teaspoon active dry yeast

Put the grains and 8 cups of water in a big pot and slowly cook it. If you like, you can soak the grains in the water overnight to help this process. Do not put the lid on. Cook until it is easy to mash the grains

Strain it through a fine colander by pressing hard and collect the thick juice; this will be your boza. You can discard the pulp

Add the sugar to the thick juice and stir well. It should be thinner than tomato paste, but not as juicy as tomato juice. If the blend is so thick, you can add more water to it. Put back on to low heat, and boil for about 3 - 4 mins. Pour into a glass bowl and let it cool down to about 120F

In another bowl, mix the yeast with warm water, and pour it into the big bowl. Make sure to mix well. Cover it with double layer cheesecloth or a kitchen towel and leave it in the room temperature until the bubbles appear. (Put smething under neat your bowl,may be over flow) This can take up to 2 days, depending on how hot the room is

Serve it chilled. Sprinkle cinnamon on top and serve with dry roasted chickpeas (another Turkish/Middle Eastern snack), if you can have any. You may also need a spoon to get to the boza that is at the bottom of your glass/cup

Tuesday, September 15, 2009


They are made with rendered pork fat and flour. The first picture is the chicharrones in their dried form (about a quarter size), very much like dried pasta with redish hue,also little bit resembels like some sort of orange candy.

Second picture is the chicharrones after 10 seconds in the fryer. Light and airy with the flavor remindful of pork rinds. Now i am Imagine the possibilities if we can make the same dried dough formula with duck fat or shortrib fat.....Duck chicharrones with hoisin BBQ sauce and toasted coriander.How about that?
You can buy this snack at Mexican Market in Mount Pleasant( Right before 7 eleven) $1.99 a bag just fry them like frying fries and watch the magic quarter size dry pasta thingy tings will be like saucer size in 10 sec.great with hot sauce and lime juice...
PS.Do not fry more than 10 chicharrones at a time ,they will be 10 times bigger and overflow.

Monday, September 14, 2009

Two simple yet great design

Caramel covered popcorns

3 quarts lightly salted popped popcorn
1 cup light brown sugar, firmly packed
1/2 cup sweet unsalted butter (USE REAL BUTTER)
1/4 cup light corn syrup
1/2 cup peanuts (optional)
1/2 teaspoon baking soda

Preheat oven to 200 degrees.
Place the popped corn in the largest baking pan you have (might have to do it in 2 batches if you only have a 9x13). You need to be able to stir the popcorn!
Melt butter in a very large saucepan and add brown sugar and corn syrup. Stirring CONSTANTLY, bring to a boil and boil 5 minute.
Add peanuts
Add soda will foam up, so be ready.
Pour caramel over popcorn and mix well.
Bake popcorn one hour, stirring every 10-15 minute.
Remove from oven and cool completely. You'll have to stir it every once in a while so it doesn't stick together.

Sunday, September 13, 2009

SUMAC: Great substitude for lemon

Rather tart and astringent in taste, sumac ( or sumak) is often referred to as a "souring agent." It was once used to calm the stomach. Today sumac is considered mainly a condiment used much like salt in that it is passed in small dishes at the table. The spice is tasty on grilled meats and fish or as a seasoning for rice. It complements lentils and other beans as well as vegetables. "Try seasoning a thinly sliced onion with 2 tsp. of sumac,white beans and olive oil" serve cold :) Great salad with any dish but esp. with sea food.


Cilantro. We think cilantro makes everything better, don’t we? FUK TAT. Take any stupid vomit looking food , add a little bit of CILANTRO , and you have a gourmet meal ,right? Well FUK TAT...

Moist Chocolate Cake With Help Of Vinegar

1-2/3 cups flour
1 cup brown sugar (brown sugar is very important ,pls do not substitude with white sugar)
1/4 cup cocoa
1 teaspoon baking soda
1/2 teaspoon salt
1 cup water
1/3 cup vegetable oil
1 teaspoon vinegar
1/2 teaspoon vanilla( better with real vanilla pod,one pod will do the task)

Mix dry ingredients in bowl with fork. Add liquid ingredients and whisk completely. Pour in ungreased square non stick pan, 8x8x2 inch.(or lightly buttered glass pan) Bake until toothpick comes our clean 350F, approx. 30-35 minutes. Dust with 10x sugar. Or, this cake is also great with peanut butter frosting ,vanilla ice cream , or my all time favorite Nutella frosting

For Nutella frosting

1 jar nutella
4 oz heavy cream

mix room temp nutella and room temp HC until reach good frosting consistency

Wednesday, September 9, 2009

A Great Fall Vegetable : Butternut Squash

There are two kinds of squash: summer and winter. Butternut Squash is a winter squash. It has a hard, thick skin and it is filled with seeds. It can range in size from 8 to 12 inches long, and about 3 to 5 inches wide, weighing up to 3 pounds. The color of the Butternut Squash ranges from a yellow to a light tan. Inside, the flesh is orange and has a sweet flavor. Available in early Fall through Winter, you will want to choose a squash that is heavy with few blemishes and moldy spots.

Butternut Squash Soup
1/2 cup onions, chopped
2 tablespoons butter or margarine
2 cups chicken broth
1 pound butternut squash, *
2 each pears, Pared and Sliced
1 teaspoon fresh-snipped thyme leaves
1/4 teaspoon salt
1/4 teaspoon white pepper
1/4 teaspoon coriander, Ground
1 cup whipping cream
GARNISHES 1 each pear, Unpared, Sliced
1/2 cup pecans, Toasted, Chopped

* Squash should be pared, seeded and cut into 1-inch cubes.

Cook and stir onion in margarine in 4-quart Dutch oven until tender. Stir in broth, squash, 2 sliced pears, thyme, salt, white pepper, and
coriander. Heat to boiling; reduce heat. Cover and simmer until
squash is tender, 10 to 15 minutes. Pour about half of the soup into
food processor work bowl fitted with steel blade or into blender
container; cover and process until smooth. Repeat with remaining
soup. Return to Dutch oven; stir in whipping cream. Heat, stirring
frequently, until hot. Serve with sliced pear and pecans.

Butternut Squash Soufflé
2 pounds butternut squash
11 ounces canned mandarin oranges, drained
1 tablespoon margarine, melted
1 teaspoon maple flavoring
1/2 teaspoon pumpkin pie spice
2 eggs, separate
2 tablespoons almonds, toasted, finely chopped

Cut squash in half lengthwise; remove seeds. Place cut sides down in casserole dish; add 1/2 inch of hot water. Cover and bake at 375
degrees F for 30 to 35 minutes or until tender. Let cool for 30
minutes. When cooled, carefully scoop out pulp and mash with potato masher. (This should yield about 2 cups.) Stir squash together with oranges, margarine, flavoring and spice. Beat egg yolks until thick and lemon colored. Stir beaten yolks into squash mixture. Beat egg whites (at room temperature) until stiff but not dry. Gently fold in squash mixture. Spoon into 6 ungreased 6-ounce soufflé' dishes. Bake at 375 degrees F for 20 minutes or until puffed and lightly browned. Sprinkle each with toasted almonds and serve immediately.

Butternut Squash Gratin
1 whole butternut squash, about 1# each
2 tablespoons unsalted butter
3 cups halved and sliced onions
3 cups peeled, cored, sliced apples
3 tablespoons flour
1/2 cup unsalted chicken broth
3/4 cup fresh breadcrumbs
3/4 cup grated sharp cheddar cheese
1/2 pound sliced bacon, crisp cooked, drained, and crumbled

Peel squash and cut in half lengthwise. Remove center seeds and
strings, and then slice thinly. Heat butter in a skillet, over a medium flame. Add onions and sauté for 10 minutes. Combine apples and
flour-toss to coat well. Place half of the squash into a buttered 9x13x2-inch baking dish or hotel pan. Arrange half the apples in a
layer on top of the squash place the remaining squash on top of the apples. Cover with the remaining apples. Top with the sautéed onions. Pour stock over all. Bake @ 350 degrees for 45 minutes, until squash is tender combine breadcrumbs, cheese, and bacon-mix well. Spread mixture over the gratin. Bake @ 350 degrees for 15-25 minutes, until lightly browned remove from heat and allow to cool slightly before serving. Serve hot.

Fried Rice Puffs

Put rice in a 3 qt pan. Wash with water until water runs clear. Drain. Add 2 cups of water, bring to a boil. Cover and simmer on low heat about 25 minutes. Turn out rice on a slightly greased cookie sheet. Pack rice in an even layer about 1/4 inch thick. Bake uncovered at 275 degrees about 2 hours - until thoroughly dry. Cool. Break into bite-size pieces. In a 3 qt pan, pour 1 inch of oil and heat to 375 degrees. Fry rice pieces until puffy and golden (about one minute). Drain and salt to taste.

Dig Inn: Chocolate Macaroon

Dig Inn: Chocolate Macaroon

My Facebook account has been disabled by Facebook team

Yes,Facebook team disabled my account.Reason is: Unknown.I did not promote child porn or/and adult porn,never done mass messaging to random people,never tried to sell something,no any political and/or racist uploads or comments.I have just 177 frinds on my network.I sent email to Facebook,in order to get some logical answer,but of course no answer yet.Actually , now i don't care that much,before Facebook my life was great,sure will be great without Facebook too.

Tuesday, September 1, 2009

Turkish wet cookies

1/2 lb butter
1 cup confectioner sugar
2 egg yolks
1/3 cup semolina
2 cup flour
1 1/2 tsp baking powder
1/3 cup hazulnut or walnut
For syrup

2 cup sugar
2 cup water
1 tbs lemon juice
1 ts vanilla

Boil sugar/water/lemon juice and vanilla 15 minutes.
mix confectioner sugar and butter with your hands,add egg yolks and mix again,add semolina and flour and mix again.make 16 walnut shape cookie,do not flatten'em.put hazelnut or walnut middle of the each cookie.
bake your cookies at 375f 20-23 minutes.(Until light brown or golden color)while they are extremly hot pour your syrup top of your cookies(use all the sytrup you made).wait 30 minutes and serve them.
if you like baklava you wiil like these traditional Turkish wet cookies.

Lemon White Chocolate Fudge (or squares)

2 1/4 cups sugar
3/4 cup evaporated milk
1 1/4 cups (9 ounces) white chocolate chips
1 stick (4 ounces) butter, cut into small pieces
1 tsp lemon extract ( Or orange,whatever you like )
5 drops lemon juice
zest of one lemon
few drop yellow food color(you can skip this part,taste will be same , but your squares won't be yellow color)
confectioner sugar for dusting
1. Prepare an 8x8 pan by lining it with aluminum foil and spraying the foil with nonstick cooking spray.

2. Combine the sugar and evaporated milk in a medium pan over medium-high heat. Stir continuously while the mixture comes to a boil. Once it is fully boiling, continue to cook, stirring constantly, for six minutes.

3. After six minutes, remove the pan from the heat, and quickly stir in the butter, white chocolate chips, lemon extract,lemon juice, lemon zest, and a few drops of yellow food coloring.

4. Stir quickly to melt the butter and white chocolate, and continue stirring until the fudge is homogenous and smooth.

5. Pour the fudge into the prepared pan. Allow it to set at room temperature for at least two hours. Once set, cut it into small squares to serve. Lemon fudge can be stored in an airtight container at room temperature for several weeks.

Thursday, August 20, 2009

Spinach Cake

3 eggs
1 1/2 cup sugar
1 lb frozen spiach
1/2 cup olive oil
2 tbsp lemon juice
2 1/2 cup flour
1 tsp baking powder

For top
1 cup whipped cream

puree the spinach in a food processor,drain and dry with paper towel
whisk egg and sugar well with mixer add the oil,lemon juice and spinach,mix 10 seconds in lower speed,add flour and mix again 1 minutes in lower speed,pour into caserole dish or 12" rounded cake mold,bake in 375 f about 30 minutes.

you can make layer too...

Wednesday, August 19, 2009

Chocolate Macaroon

1 1/4 cup confectioners' sugar
2/3 cup hazelnut (use a food processor to make fine powder)
1 1/2 tablespoon unsweetend cocoa powder
3 large egg whites
2 tablespoon sugar
1/2 teaspoon vanilla extract
2/3 cup chocolate-hazelnut spread (Nutella)

looks like very hard to make it , but it is really not hard at all,if you make your ingredients ready on your countertop before start to mix ,you'll save a lot of time :)) also instead of pastry bag you can use ordinary plastic bag or big size ziplock too,but pastry bag and tips only $7 dollar @ safeway ,just buy one of'em and use forever...again and again ...

Combine confectioners' sugar, hazelnuts, and cocoa powder in a food processor; process until nuts are finely ground and mixture is powdery. Spoon mixture into a medium sieve set over a bowl or a flour sifter.
In large bowl of a stand mixer, beat egg whites on medium until soft peaks start to form. Gradually beat in sugar. Continue to beat on high speed until stiff peaks form. Beat in vanilla until blended.(not too long)
Sift nut mixture over egg whites, in three additions, folding with a rubber spatula after each, until incorporated. Scrape batter into pastry bag. Pipe 28 (1 1/4-inch) mounds of batter on prepared baking sheets (means with waxing paper, do not bake w/out paper and do not substitude with butter and flour mix), about 2 inches apart (they will spread to about 1 3/4-inch rounds). Let air-dry at room temperature for 30 minutes.
Heat oven to 300 degrees F. Bake 1 sheet at a time 16 minutes, or until puffed and tops are shiny and firm to the touch. Remove from oven; let cool on sheet placed on a wire rack 3 minutes. Transfer macaroons with a spatula to wire rack to cool completely
To assemble macaroons, spread about 1½ tsp nutella spread onto the flat side of half the cookies; sandwich with the remaining macaroons, flat side onto filling. Filled cookies can be kept in an airtight container in the refrigerator up to 3 days.

Tuesday, August 18, 2009

French Toast Strata

Great FTS recipe ,( and yes i found it at Safeway :))

1/2 cup maple syrup

1 pack texan cut toast- cut into 2 inch cubes
1 cup Mascarpone Cheese
zest from 1 lemon
1 1/4 cup milk - separated
1 pint raspberries ( any kind of berries will work great)

5 eggs
1 tsp cinnamon

1 tsp nutmeg
1 Tbsp vanilla extract
butter - to grease baking dish

1. Butter bottom and sides of a 9x13 baking dish. Pour maple syrup into baking dish, spreading in a even layer. Add 1/2 of the bread cubes to the bottom of the dish, making sure to pack them in tightly.
2. Mix Marscarpone, lemon zest and 1/2 cup of milk together until well combined. Place dollops of the Mascarpone over the layer of bread, using about 1/2 of the Mascarpone mixture. Spread 1/2 of the raspberries on top and then top with the remaining bread cubes.
3. Whisk together eggs, 3/4 cup of milk, cinnamon, nutmeg and vanilla and pour over the bread in the baking dish. Press the bread cubes down to help soak the egg mixture into each piece. Top with the remaining Mascarpone mixture and raspberries. Cover with aluminum foil and place int he refrigerator overnight.
4. Preheat oven to 350F. Place covered strata in the heated oven and bake for 1 hour. Remove foil after 30 minutes to let the top get golden brown. Serve drizzled with maple syrup

Saturday, March 21, 2009

great home made BBQ sauce recipes...

BBQ Sauce Recipes
I have included three basic BBQ sauce recipes - one for each type of main ingredient. Make the basic barbecue sauce by following the recipe, then start experimenting to develop your own signature sauce.

Basic Tomato BBQ Sauce
1 regular can of tomato sauce
1 can of tomato paste
2 tablespoons vinegar
2 tablespoons olive oil
2 tablespoons brown sugar
3 cloves garlic, crushed
4 tablespoons onion, minced
1 tablespoon Worcestershire sauce
1 teaspoon dry mustard
1 teaspoon cayenne
fresh ground pepper to taste
Cook the garlic and onion until it's soft, and then add all the rest of the ingredients. Simmer on low for 20-30 minutes. Keep stirring it often so it doesn't burn, then refrigerate for a few days before you use it. This allows the flavors to blend and mellow.

Basic Vinegar BBQ Sauce
1 1/2 cups apple cider vinegar
1/2 cup hot water
2 tablespoons brown sugar
1 tablespoon paprika
1 teaspoon cayenne
1 teaspoon salt
1 teaspoon black pepper
Stir the brown sugar into the hot water. Continue stirring until the sugar is completely dissolved. Add the remaining ingredients and heat on low for a few minutes. This perfect to coat pulled pork, but don't add so much that it gets soupy.

Basic Mustard BBQ Sauce
1 cup prepared yellow mustard
1/3 cup brown sugar
1/2 cup balsamic vinegar
2 tablespoons butter
1 tablespoon Worcestershire sauce
1 tablespoon lemon juice
1 teaspoon cayenne
Mix all the ingredients in a saucepan and simmer on low for at least thirty minutes. This is great for southern pork style barbecue

Friday, March 6, 2009

best online food store

you are looking special french butter , or belgian chocolates or may be cheese with truffel mushroom pieces in it ,
you should log on .
very affordable price and very fast shipping.

Thursday, March 5, 2009

my dream menu

Dinner Menu


Braised Blade of Local Beef with Mushrooms and Roasted Roots
Squash Risotto andAged Parmesan with Pumpkin Oil (V)
Fillet of Black Bream with Prawn and Coriander Butterover Lime Scented Potato
Fillet of Red Mullet with Black Olive and Flame Roasted Peppers infused with Orange and Carrot Flavors
Pigeon with Set Celeriac Cream touch of Pickled Shimji Mushrooms, and Young Shoots,
Honey Glazed Goat Cheese with Pressing of Roasted Vegetables comes with Fennel Seed Pastry and freash fig puree.


Roast Chump of Local Lamb with Kidney with Sage and Pancetta, Corn Puree, Winter Greens and Devilled Lamb Sauce
Breast of Duck, and Ginger with Caramelised Blood Orange and Braised Endive
Vanilla Oil infused Poached Organic Salmon, Crisp Potato with Apple and Roasted Beet
FIllet of Bass, Potato with Chorizo and Coriander,


Classic Lemon Tart with Raspberry Sorbet
Rosemary Scented Panna-Cotta with Honey Roasted Pear and Chocolate Sauce
Selection of Handmade Ice Creams and Sorbets with Crisp Tuille and Warm Chocolate Sauce

Monday, March 2, 2009

my regular places in DC

Listed in the paragraph below are my favorite places to wine and dine in the Washington DC area…

Neyla, located in Georgetown, is great for Mediterranean food and a lively ambiance. In addition to all the different mezzes, Neyla’s veal porcini is killer.

La Fourchette, in Adams Morgan, offers rustic French food that will make you feel like you are eating in Montemarte. You have to try their escargote.

Zaytinya, in Chinatown, gives customers affordable Turkish/Greek food in a crowded and hip package. Skip the main entrees and try a lot of different “tapas” or mezze. I suggest the braised lamb with eggplant.

If you’re in Capitol Hill, you should try Locanda and Sonoma. Locanda has an amazing lamb burger, as well great panninis; Sonoma offers a lounge-like atmosphere where you can sip California wines (as well as others from around the world) and nibble on cheese and anti-pasta platters.
Casual Dining

The best burger in DC can be found Tunnicliff’s, right across the street from Capitol Hill’s Eastern Market. And right inside Eastern Market, you can find the best crab cake sandwich in the city.

Matchbox, in Chinatown (and soon to be in Capitol Hill as well), offers one of the best pizzas.

Mixtec, in Adams Morgan offers-- by far-- the best Mexican food in DC


As a desert lover, I have to mention Leopold—which is in Caddy’s Alley in Georgetown. They have the most delicious pastries and a wide variety of finger foods.

Honorable Mentions
French/Belgian: Le Paradoue,Citronelle, Montemarte, Café Belga (great for brunch)

Mediterranean: Café Divan, Café 8 (recommend the Iskender Kabob)
American: DC Coast
Pizza: 2 Amys


3 tablespoons olive oil
1 onion, chopped
2 cloves garlic, minced
1/3 cup dried apricots
1 1/2 cups red lentils
5 cups chicken stock
3 roma (plum) tomatoes - peeled, seeded and chopped
1/2 teaspoon ground cumin
1/2 teaspoon dried thyme
salt to taste
ground black pepper to taste
2 tablespoons fresh lemon juice

Saute onion, garlic, and apricots in olive oil. Add lentils and stock. Bring to a boil, then reduce heat and simmer 30 minutes.
Stir in tomatoes, and season with cumin, thyme, and salt and pepper to taste. Simmer for 10 minutes.
Stir in lemon juice. Puree 1/2 of the soup in a blender, then return to the pot. Serve.


500 g (3 cups) of flour
4 eggs
1 liter (4 cups) of milk
2 tablespoons oil
pinch of salt
2 tablespoons rum
A little butter

6 connoisseurs
(approx. 20 crepes)

Crepes Recipe

To make the crepe batter:
Put the flour in a mixing bowl. Make a well in the flour and break the eggs into it. Add the salt, the oil and a little of the milk. Using a whisk, or in a food processor, beat the mixture well. When the batter is smooth, keep beating and add the rest of the milk little by little. Add the rum at the end. (The batter can also be flavored with orange blossom essence or Grand-Marnier, for example).

To make the crepes:
Melt a small piece of butter in a hot skillet. Using a ladle, pour a small amount of batter on the pan while swirling it to distribute the batter evenly and make a thin crepe. Let it cook until golden brown (it will take only a few seconds), then turn the crepe and cook the other side the same way.

Crepes are usually eaten for breakfast or as a desert with a variety of fillings: jams, chocolate spread, fruit, creams...



1 c. water
1/4 lb. butter (1/2 c.)
1/4 tsp. salt
1 c. flour
4 eggs

Advance preparation:
Cream Puff Shells: Place 1 cup water, 1/4 pound butter and 1/4 teaspoon salt in saucepan. Bring to boil. As soon as butter has melted, stir in 1 cup flour and continue stirring vigorously with wooden spoon until mixture has pulled away from sides of pan and formed a ball. Transfer to large mixer bowl and add 4 eggs one at a time, beating well after each addition.

Using a pastry bag or 2 teaspoons, make small 1-inch mounds of dough on ungreased baking sheet. Place in a 425 degree oven for 20 minutes. After 20 minutes remove puffs from oven and lower temperature to 350 degrees. Make a small hole in the side of each puff, along the natural break line. Return to oven for 10 minutes. Remove from oven and cool on rack.

1/3 c. sugar
2 tbsp. cornstarch
1/8 tsp. salt
1 1/2 c. milk
2 egg yolks, slightly beaten
2 tsp. vanilla

Mix sugar, cornstarch and salt in 2 quart saucepan. Stir in milk gradually. Cook over medium heat, stirring constantly until mixture thickens and boils. Boil and stir 1 minute. Stir 1/2 of hot mixture into egg yolks in saucepan, boil and stir 1 minute. Remove from heat, stir in vanilla. Cool to room temperature.


2 (1 oz.) squares unsweetened chocolate
3 tbsp. butter
1 c. powdered sugar
3/4 tsp. vanilla

Heat over low heat until melted. Remove from heat. Stir in 1 cup powdered sugar and 3/4 teaspoon vanilla. Stir in 1 teaspoon hot water at a time until desired consistency (about 2 tablespoons of water is needed).

Monday, February 9, 2009

southern style PEANUT SOUP

2 ribs celery, chopped
1 small onion, chopped
1 stick (4 ounces) butter
3 tablespoons flour
2 quarts chicken broth, heated
2 cups peanut butter
1 tablespoon lemon juice
1 teaspoon salt
1/3 teaspoon celery salt
1 cup ground peanuts
Sauté the celery and onion in the butter in a large saucepan or Dutch oven for 5 minutes. Add the flour, stirring until blended. Stir in the hot chicken broth. Cook for 30 minutes, stirring occasionally. Remove from heat. Strain, discarding the solids. Return the liquid to the saucepan. Stir in the peanut butter, lemon juice, salt, and celery salt. Cook just until heated through, stirring frequently. Ladle into soup bowls. Sprinkle with ground peanuts. Makes about 2 1/2 quarts, serving 6 to 8.

Saturday, February 7, 2009

old fashion biscuits

Baking Powder Biscuits
(from a 1933 Recipe)
2 cups sifted flour
2 tsp. baking powder
4 tablespoons butter or shortening
1/2 tsp. salt
about 3/4 cup milk
Sift Flour once, measure, add baking powder and salt, and sift again. Cut in shortening or butter. (this is where I use my hands by rubbing the butter into the flour). Add milk gradually, stirring until soft dough is formed. Turn out on slightly floured board and lightly "knead" for 30 seconds, enough to shape. Roll 1/2 inch thick and cut with 2 inch floured biscuit cutter. Bake on ungreased sheet in a 400 degree oven for 12-15 minutes. Makes 12 biscuits. You can also make tiny tea biscuits that are only 1 1/2 inches wide with a small cutter or glass bottom. These are great served with tea, jam or honey. Makes 24.

Thyme and Cheese Biscuits
2 cups flour
3 tsp. baking powder
1 tsp. fresh minced thyme
1/2 tsp. minced fresh parsley
1/2 tsp. minced fresh rosemary
1/2 cup cheddar cheese
5 tablespoons butter
1/2 cup milk
Preheat over to 400 degrees. Grease a cookie sheet and set aside. Mix flour, baking powder, herbs and cheese in a large mixing bowl, using a fork. Cut in the butter. Mixture will be crumbly. Add the milk and stir until dough holds together, you may add more milk if necessary. Drop by large spoonfuls on the cookie sheet an inch apart. Bake 10-12 minutes.

Pecan Biscuits
2 1/2 cups biscuit baking mix
1/2 cup chopped pecans
1 cup whipping cream
2 tablespoons melted butter or margarine
Preheat over to 450 degrees. In a large bowl, combine baking mix and pecans. Add cream and stir until a soft dough forms. On a lightly floured surface, use a floured rolling pin to roll out dough to 1/2 inch thickness. Use a floured 2-inch biscuit cutter to cut out dough. Place on greased baking sheet and brush tops with butter. Bake 7-10 minutes or until light brown.

Almond Biscuits with Berry Butter
2 cups all-purpose flour
1 tablespoon baking powder
1 tsp. salt
1/2 cup butter (1 stick)
3/4 cup milk
1/2 cup toasted sliced almonds
2 tablespoons honey
Preheat oven to 450 degrees. Combine flour, baking powder and salt in medium bowl. Using a pastry blender cut in butter until mixture is crumbly. Combine milk, almonds and honey. Add to butter mixture, mixing just until flour is moistened. Knead dough gently; shape into a ball. Roll out or pat down dough on a lightly floured surface to 3/4 inch thickness. Using a floured 3 inch heart shaped cutter, cut out the dough, rerolling as needed. Place about 1 inch apart on unbuttered baking sheet. Bake 10-12 minutes or until golden. Serve warm with Berry Butter.

To make butter:
Place 1 stick softened butter, cut into pieces, 1/3 cup strawberry preserves and 1/4 cup sliced fresh strawberries in work bowl of food processor; process until smooth. Or, you may stir together by hand. Transfer to covered container; refrigerate until ready to use.

Yogurt Herb Biscuits
2 cups buttermilk baking mix
2/3 cup plain yogurt or sour cream
2 tablespoons snipped parsley
1 tablespoon snipped chives
Heat oven to 400 degrees. Mix all ingredients until soft dough forms; beat an extra 20 strokes. Smooth dough into a ball on a surface dusted with baking mix. Knead 5 times. Roll dough 1/2 inch thick. Cut with floured 2 inch cutter. Place on ungreased cookie sheet. Bake until golden brown; 8-10 minutes. Makes 10-12 biscuits.

Monday, January 26, 2009

2600 calorie shake

At a whopping 2,600 calories, Baskin Robbins large Chocolate Oreo Shake is America’s worse food according to a survey from a US health magazine. At 125g of fat, it has three days worth of saturated fat…

Clearly blinded by love for their brand, the Baskin Robbins website says you can “Delight your senses with a delicious shake made with your favorite premium ice cream flavor! Treat yourself today to a sweet experience!”

Rather brilliantly and unashamedly, this is how they describe their beast of a shake:

”Welcome to deliciousness! A creamy blend of Oreo Cookies ’n Cream ice cream, topped with whipped cream, chocolate drizzle and crushed Oreo cookie pieces. Yum!”

Sunday, January 25, 2009

best FAT BURNERS since ephdra banned

#5 - Nutrex Lipo 6

Lipo is the first and only fat burner that uses liquid capsules for more absorption. It is made for both men and women. With women, it helps them lose fat in hard to lose areas such as their glutes, thighs, and stomach areas.

For men, it will enhance muscle definition, give you a leaner abs, and it will also attack your love handles and lower back areas. It has 6 main ingredients which include Synephrine HCL, Synthetic 99% Guggulsterones Z&E, Yohimbe HCL, Caffeine Anhydrous, and Bioperine.

All these ingredient assist you in your battle against fat. Lipo 6 will also give you energy and focus which will assist you when you need some adrenaline while on the treadmill.

Price- $27.49
Servings- 60
How long it will last you- 30 days
Value Rating- 7.5/10

Overall Rating- 7.5/10 [Order Info]

#4 - S.A.N Tight

The S.A.N company is a very innovated company. They are the creator of the very popular next generation creatine, V-12. That was a great product and this one is not too far behind.

It has 8 main ingredients that are prime factors in burning off fat. The ingredients include Synthetic Guggulsterones Z & E, Forslean, Yohimbine HCL, Vinpocetine, Pure Synephrine, Caffeine Anhydrous, and Bioperine.

All these ingredient make up one hell of a product. S.A.N Tight will naturally increase your metabolism and block the intake of fat from ingested foods. It also suppresses your appetite so you won't be hungry throughout the day.

You'll also receive added energy while being able to maintain your lean body mass. What's better than burning off fat and maintaining your hard earn muscles? Nothing!

Price- $29.98
Servings- 60
How long it will last you- 60 Days
Value Rating- 9/10

Overall Rating- 8/10 [Order Info]

#3 - Avant Labs Sesathin

Sesathin is based on Sesamin that is a naturally occurring lignan in sesame oil. So it's basically an essential fatty acid that combats to destroy the bad types of fat, letting your body use fat as fuel for energy.

Sesathin is not like other fat burners because it comes in liquid form. It is consider a "super fish oil" due to the fact that it's 10 time more potent than fish oils.

It also helps you with cholesterol levels. More importantly this products is excellent at giving you what you want, fat loss!

It increases fat burning and it decreases fat storage. No wonder why so many bodybuilders use this as the staple of their cutting cycles.

Price- $34.79
Servings- 90
How long it will last you- 30 days
Value Rating- 7/10

Overall Rating- 8.5/10 [Order Info]

#2 - Man Scorch

Man is a great company with some awesome products, and Scorch isn't an exception. Scorch is a great combination of ingredient to give you what you need, which is fat loss. It works by speeding up your metabolism and suppressing your appetite.

More importantly it provides you with a clean energy gain, which means you won't be jumpy and won't have any jitters or side effects. It also targets those troubled areas of fat on your body.

It can even eliminate stress, depression, and fatigue, which is credited to the Rhodiola in the ingredient profile. It includes green tea as an ingredient so it will definitely make you healthier overall by providing all the benefits from green tea.

Your blood sugar levels will lower due to the oolong tea, which is presented in Scorch. The Man company is so sure it works it delivers a "100 % guarantee" that it will work.

Price- $34.95
Servings- 84
How long it will last you- 42 days
Value Rating- 8/10

Overall Rating- 8.5/10 [Order Info]

#1 - The ECY (Ephedrine, Caffeine, Yohimbe) Stack

The man can take away my ephedra but he can't take away my Ephedrine HCL. The reason this ephedrine is legal is because it is used to relief shortness of breath, tightness of the chest, and wheezing due to asthma.

Ephedrine HCL works like ephedra and helps in fat and weight loss. Caffeine, also included in the stack is used worldwide to improve energy and alertness. It is a great way to gain maximum focus and energy during your workouts.

You'll love the rush while on this stack. Yohimbe is proven to burn fat (even improves sex drive) and is the finishing touch to this great stack. All in all, this product is dirt cheap and more importantly extremely effective and it's perfectly safe if used properly.

If you want to burn off that extra fat, then look no further than my number 1 choice: THE ECY STACK.

Mega-Pro Vasopro-Ephedrine HCL-25 mg
Higher Power-Caffeine-200 mg
Higher Power Yohimbe - 5 mg

Price For 30 Days Of Use Taking 2 Servings A Day- Around 15 dollars.
Value Rating- 10/10

Overall Rating- 9.5/10

Saturday, January 24, 2009

leek with olive oil

2 pounds Leeks
1/3 cup Extra virgin olive oil
2 small Carrots -- halved & slced
2 tablespoons Uncooked rice
1 1/2 teaspoons Sugar
3/4 teaspoon Salt
Juice of half lemon
1 1/2 cups Water

Trim leeks. Remove a few of the outer layers. Slice 3/4″ thick, discard
tough green leaves. Wash well in several changes of water.

In a heavy skillet, heat olive oil. Stir in leeks & carrots. Cover & cook
very gently for 30 minutes, shaking the skillet occasionally.
Blend in the remaining ingredients in order. Cover & simmer for 30 minutes,
checking the liquid. Add more water if necessary. When fully cooked, it
should be very moist but not watery. Serve cold with lemon juice.

Tuesday, January 20, 2009

Francois Haeringer ...a true legend

90 years old master still in the kitchen...François Haeringer, 90, is still a strong guiding presence at L’Auberge Chez François in Great Falls,VA...A must go restaurant great Provencal food and excellent service.

Sunday, January 18, 2009

types of sausages

There are four main categories of sausages: fresh, cooked and smoked, cooked, and semi-dry and dry. The sausages listed here are basically ground meat, seasoned and flavored, with added fat, stuffed into casings. Bulk sausage is flavored ground meat, usually pork, that is cooked like ground beef, or formed into patties. No matter which sausage you use, be sure to read the label for handling and cooking instructions. A sausage which is smoked or dried, for instance, isn't necessarily fully cooked and ready to eat without further cooking.

Many people are concerned about nitrates and nitrites, preservatives used in the making of smoked meat and sausages. These curing agents stop bacterial contamination and give the product a pink color and distinctive flavor. If you shop carefully, you can find products labeled nitrate and nitrite-free.

In the chart below, the ingredients listed for each sausage are generic. Specific brands of sausages may have slightly different ingredients; however, these ingredients are considered typical.

Oh, and Polish Sausage and Kielbasa are basically the same and are interchangeable; kielbasa is a polish word that means 'sausage'. One of the differences is that Kielbasa is sold in rings rather than separate links. Just use the brand you like!

Polish Sausage Fresh Pork, beef, garlic, thyme or marjoram, pork fat, pepper Steam, Fry, Grill, Bake to 155 degrees F

Kielbasa Fresh, Smoked Beef, pork, garlic, pork or beef fat, mustard Steam, Fry, Grill, Bake to 155 degrees F

Bratwurst Fresh, sometimes smoked and cooked Pork or beef, veal, dry milk, onion, garlic, coriander, caraway, nutmeg Steam, Fry, Grill, Bake to 155 degrees F

Salami Dry, Cured Highly seasoned: garlic, salt, pepper, sugar Ready to eat

Sweet or Hot Italian Fresh Sweet: garlic, sugar, anise, and fennel

Hot: paprika, chile peppers, onion, garlic, fennel, parsley Steam, Fry, Grill, Bake to 155 degrees F

Cervelat or Summer Sausage Cured, Smoked, Semi-Dry Pork, beef, garlic, mustard, mild spices Ready to eat

Andouille Smoked Pork, salt, very spicy, sugar, paprika, red pepper, garlic, sage Ready to eat

Boudin Blanc Fresh
, delicate Pork, fat, eggs, cream, bread crumbs, seasonings Gently saute

Braunschweiger Precooked, smoked Smoked liver, eggs, milk Ready to eat; spreadable

Boudin Noir Precooked Pig's blood, suet, bread crumbs Ready to eat; better sauteed

Knackwurst Precooked, Smoked Beef, pork, lots of garlic, cumin Ready to eat

Linguica Cured, Smoked Pork butt, lots of garlic, cumin, cinnamon, vinegar Usually ready to eat

Pepperoni Air-dried Pork, beef, lots of black and red pepper Usually ready to eat

Chorizo Dry, Smoked Pork, cilantro, paprika, garlic, chili powder, very spicy Usually ready to eat

Mortadella Semi-Dry, Smoked Cubes of pork fat, pork, beef, peppercorns, garlic, anise Steam, Fry, Grill, Bake to 155 degrees F

Hot Dogs Cooked, Smoked, Cured Cured beef and pork, garlic, salt, sugar, mustard, pepper Ready to eat

Bockwurst Fresh Veal, pork, milk, chives, eggs Steam, Saute, Bake to 155 degrees F

Bologna Cooked, Smoked Cured beef and pork, garlic, salt Ready to eat

Tuesday, January 13, 2009

Sole Meuniere

6 sole fillets (6 to 8 oz each)
8 tb salted butter
1 cup flour
1 lemon juice
Fresh black pepper
10 sprigs parsley

Sole Meuniere Recipe (serve 6)

Step 1: Remove the black skin from the soles. Chop the parsley sprigs, discard the stems. Season fillets with salt and pepper.

Step 2: Spread the flour in a plate. Dredge fillets in flour, shaking off any excess flour.

Step 3: Melt 3 tablespoons of butter in a large skillet. Add a sole fillet or if the skillet is large enough, place 2 fillets at the same time. Cook over high heat for 5 minutes. Turn the fillet and cook on the other side for 5 minutes again.

Step 4: Set aside and keep fillets warm. Sprinkle with lemon juice and parsley. Cook the other sole fillets the same way. Add butter if needed.

Step 5: Melt the remaining butter in the skillet. When brown, remove from heat and place the sole fillets.

Serving: Serve immediately. Garnish with lemon slices. Sole Meuniere is excellent in combination with potatoes or rice.

Wine suggestion: Riesling, Chablis, Sancerre, dry white wine

Veau Marengo

3 lbs veal (stew meat cut into 2-inch cube)
1 lb tomatoes (ripe, peeled, seeded)
1/2 lb mushrooms
2 onions (minced)
2 cloves garlic
Peel and juice of 1 orange
Herbs: basil, thyme
2 cups dry white wine
3 tb flour
3 tb olive oil
1 tsp salt
1/4 tsp pepper

Veau Marengo Recipe (serve 6)

Step 1: Preheat oven at 325 degrees

Step 2: Heat one table spoon of olive oil in a skillet. Brown the veal meat and put in a casserole.

Step 3: Add another table spoon of olive oil in the skillet. Brown the minced onions over moderate heat for 5 minutes.

Step 4: Add salt, pepper and flour over the meat in the casserole. Stir over moderate heat for 4 minutes.

Step 5: Add white wine with the onions in the skillet. Boil for one minute. Pour onions and wine in the casserole. Bring to the simmer while stirring.

Step 6: Add the tomatoes and stir. Then herbs, orange peel and juice. Bring to the simmer.

Step 7: Cover. Move to the oven. Simmer for 1 hour and 15 minutes, until veal meat is tender.

Step 8: Add mushrooms. Cook in the oven for 15 minutes. Remove from the oven. Remove the orange peel. Decorate with fresh parsley or basil.

Serving: Veal marengo stew is usually served with rice or noodles.

Wine suggestion: Provence rosé, red Bordeaux Supérieur or Graves, red Cotes du Rhone Villages, white Vouvray or Chablis

Moules Marinieres

5 lb fresh mussels
2 cups dry white wine
1 onion, finely chopped
Bunch of parsley sprigs
Herbs: 1/4 tsp thyme, 1/6 tsp pepper, 1/2 bay leaf

Mussels a la Mariniere Recipe

Step 1: Rinse the mussels under water for 10 minutes.

Step 2: Pour the wine with the onion, parsley and herbs in a kettle. Boil for 3 minutes.

Step 3: Add the mussels. Cover. Boil again over hight heat for 5 minutes. Stir once or twice to move the mussels from the top to the bottom.

Step 4: When the shells are open, stop the fire and sprinkle with chopped parsley. Discard any mussels that haven't opended.

Serving: In soup plates. With bread and butter.

Wine suggestion: Dry white wine such as Muscadet, young Riesling, white Bordeaux

Tripe Soup Legacy (Please do not say "eewww"

Classic Romanian soup, but this version is middle eastern( strong vinegar kick and buttery taste)

2 lbs. tripe
10 cups of water
3 egg yolks
Salt and pepper to taste
Juice of 2 lemons
Four cloves of garlic
3tbsp white vinegar
Preparation Instructions
Chop the tripe into small pieces; season with salt and pepper and add the sliced garlic. Cook in water for 4 hours. If needed, add more water to bring to the consistency of soup.

Beat egg yolks well, add the juice of two lemons, beating while blending slowly with 4 cups of the soup stock so as not to curdle the eggs. Empty the egg sauce to the soup which is over a very low fire and stir for a few minutes.add vinegar. Serve very hot.

For toping : 8tbsp butter (melted) mixed with red paprika ,

Monday, January 12, 2009

natural slate cheese board

There’s nothing worse than eating from a buffet with untitled dishes and ending up with your mouth on fire from a spoonful of unexpected chili.

Likewise, it’s best to know what kind of cheese you are about to bite into before you end up with a mouthful of cultured mold.

This graffiti-friendly natural slate cheese board, which allows you to write the names on them with chalk, is the perfect way to give your guests a heads up on the cheese choices you have on offer.

The added benefit is that the stone board helps to keep the cheeses cool as well.(You should put in the fridge 1 to 2 hours)

Sunday, January 11, 2009

inaugural Ice Cream

one of the most moronic ice cream name ever :)

Saturday, January 10, 2009


Traditionally, beurre blanc is prepared as an integral part of the shallow- poaching process, using the reduction cooking liquid (cuisson). Another common practice is to prepare a reduction separately and make the beurre blanc in a larger batch so it can be used as a grand sauce on which derivative sauces are based. As with hollandaise, beurre blanc derivatives are prepared by either varying the ingredients in the reduction or altering the garnish ingredients. Beurre rouge, for instance, is made by using red wine in the reduction.

The quality of the butter is critical to the success of a beurre blanc. Unsalted butter is best because the salt level can better be controlled to taste later on. Check the butter carefully for a creamy texture and sweet aroma. Cube the butter and keep it cool.

A standard reduction for a beurre blanc is made from dry white wine and shallots. (When prepared as part of a shallow-poached dish, the cooking liquid becomes the reduction used in the sauce.) Other ingredients often used in the reduction include vinegar or citrus juice; chopped herbs including tarragon, basil, chives, or chervil; cracked peppercorns; and sometimes garlic, ginger, lemongrass, saffron, and other flavoring ingredients.

A small amount of reduced heavy cream is occasionally added to stabilize the emulsion. To use cream, reduce it by half separately. Carefully simmer the cream until it thickens and has a rich, ivory-yellow color. The more reduced the cream, the greater its stabilizing effect. The more stable the sauce, the longer it will last during service. However, the flavor of cream will overpower the fresh taste of the butter.

Be sure that the pan is of a nonreactive metal. Bi-metal pans, such as copper or anodized aluminum lined with stainless steel, are excellent choices for this sauce.

A whisk may be used to incorporate the butter into the sauce, but many chefs prefer to allow the motion of the pan swirling over the burner or flattop to incorporate the butter. Straining is optional for this sauce, but if you choose to strain either the reduction or the finished sauce, you will need a sieve. Once prepared, the sauce may be kept warm in the container used to prepare it, or it may be transferred to a clean bain-marie, ceramic vessel, or wide-necked vacuum bottle.

A basic formula for 32 fl oz/960 mL Beurre Blanc
1 lb 8 oz/680 g butter

Reduction made from: 8 fl oz/240 mL dry white wine3 fl oz/90 mL vinegar, shallots, and peppercorns, 4 fl oz/120 mL heavy cream (optional)


Ground white pepper

Lemon juice

1. Prepare the initial reduction of acid, shallots, and peppercorns, which gives the sauce much of its flavor. Other aromatics, such as shallots or bay leaves, may be added as required by the recipe. Combine the reduction ingredients and reduce over fairly brisk heat to a syrupy consistency (à sec). If preparing the sauce as an integral part of a shallow-poached dish, simply reduce the cuisson. Reduce the heat to low. Gradually incorporate the butter into the reduction, blending it in with a whisk (as shown above) or by keeping the pan in constant motion. The action is similar to that used in finishing a sauce with butter (monter au beurre). If the sauce looks oily rather than creamy or if it appears to be separating, it has gotten too hot. Immediately pull the pan off the heat and set it on a cool surface. Continue to add the butter a little at a time, whisking until the mixture regains the proper creamy appearance. Then continue to incorporate the remainder of the butter over low heat. If the butter takes a very long time to become incorporated into the sauce, increase the heat under the pan very slightly.

2. Make the necessary final adjustments to flavor and texture by checking the seasoning and straining, if desired. Alternatively, the reduction ingredients can also be left in the sauce for texture and garnish. If you did not strain the reduction earlier, you now have the option of straining the sauce. If you do choose to strain, work quickly to keep the sauce warm. Serve immediately or keep warm. To prepare a large batch of beurre blanc and hold it through a service period, use the same holding techniques described for hollandaise. The sauce may deteriorate over time, however, and must be monitored for quality. The flavor of beurre blanc is that of whole butter with piquant accents from the reduction. The finishing and/or garnishing ingredients also influence the flavor. A good beurre blanc is creamy in color, although garnishes may change the color. The sauce should have a distinct sheen. The body should be light. If the sauce is too thin, it probably does not contain enough butter. Conversely, a beurre blanc that is too thick includes too much butter or cream. The texture should be frothy, and the sauce should not leave an oily or greasy feeling in the mouth.

Tuesday, January 6, 2009

Nutella Chocolate Cheesecake Bars MUCHO YUMO...

8 Double Chocolate Oreos
12 ounces light cream cheese, softened
1/4 cup packed brown sugar
1/3 cup granulated sugar
2/3 cup Nutella
1/3 cup natural unsweetened cocoa powder — Or — Dutch (Hershey’s Dark)
1/2 teaspoon vanilla
1 teaspoon instant espresso powder
1 large egg plus 1 egg white
2 tablespoons cornstarch
2 teaspoons Frangelico (optional, but good)
1/3 cup chocolate chips

Preheat oven to 325 degrees F. Line the inside of an 8 inch square metal pan with non-stick foil. Process cookies into crumbs and press into bottom of pan.

Wipe processor bowl clean and add cream cheese; Process until smooth, scraping side of bowl as needed, then add both sugars, Nutella, cocoa powder, vanilla and espresso powder; process until well mixed. Scrape sides of bowl and add egg, egg white and cornstarch and pulse to mix, then add Frangelico and pulse to mix again. Pour over cookie crust and sprinkle top with chocolate chips.

Bake on center rack for 35-40 minutes. Cool completely in pan then refrigerate for a few hours or until well-chilled. Grasp foil, lift from pan, place on a cutting board and slice into 8 bars.

Makes 8 bars or 16 squares

Truth Beyond The Hope

We all have rainy days in our life. Mine is pouring these days...

By rainy days I mean to the non-meteorological rainy days when we run down the streets by having a heavy rainy cloud above our heads. We know the feeling so well. Sometimes we’re just a little low while some other times we’re so depressed and it makes us feel like we lost all ways to believe in ourselves. We lost hope. But when did we get in here?

Hope is what I like to call, knowing there is a light out of the dark. Hope is what we hold in our heart when we want to believe our sorrows will end eventually. Hoping is waiting for a better perspective. Hope is never giving up.

While some people believe that hope is just a way of ignoring the reality, which is completely not true, others find straight in it.

The truth? Hope is what makes the difference between the survivor and the resigned, between the strong and the weak, between the winner and the loser.

A song once said:

“Remember, all of the famous man
Who had to fall to rise again.
They picked themselves up, dust themselves off
And… start all over again”.
(Diana Krall)

Between these lines lies hidden a most precious truth. Clouds will always appear. Even the most perfect sunny days may get really cloudy sometimes. Giving up and losing hope is what the weak people do by not being able to face a bad moment. And being in denial when it comes to the bad moments in life is what can be called ignoring the reality.

There’s no such thing as perfect. Don’t focus your energy on wanting to reach perfection. Be realistic and keep your resources for the bad moment which inevitably will appear. Keep faith, it can make wonders. When you’ll see the difference in you, you’ll really understand the power of believing and always hoping for the best.

i still have some hope in me :)